Course Title: Work within a laboratory/field workplace (induction)
Part B: Course Detail
Teaching Period: Term1 2012
Course Code: EMPL5409C
Course Title: Work within a laboratory/field workplace (induction)
School: 155T Vocational Health and Sciences
Campus: City Campus
Program: C5184 - Diploma of Food Science & Technology
Course Contact: Toinette Thake
Course Contact Phone: +61 3 99254876
Course Contact Email: toinette.thake@rmit.edu.au
Name and Contact Details of All Other Relevant Staff
Nominal Hours: 50
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.
Pre-requisites and Co-requisites
VBP043 - Apply an understanding of the food processing industry,
VBP049 - Develop & update food industry knowledge
Course Description
This unit of competency covers the induction of an employee into scientific/technical work within an enterprise.
National Codes, Titles, Elements and Performance Criteria
National Element Code & Title: |
PMLORG200A Work within a laboratory/field workplace (induction) |
Element: |
Accept responsibility for quality of own work |
Performance Criteria: |
Monitor and adjust work practices to ensure that the quality of outputs is maintained Identify and report opportunities for improvements in procedures, processes and equipment in work area. |
Element: |
Identify own learning needs |
Performance Criteria: |
Identify career options and training opportunities in the enterprise Consult appropriate personnel to identify own learning needs for future work requirements and career aspirations. |
Element: |
Organise daily work efficiently |
Performance Criteria: |
Assess and prioritise work load according to level of responsibility Advise supervisor if additional resources or support is required to improve performance Undertake duties in a positive manner to enhance workplace cooperation and efficiency |
Element: |
Provide scientific/technical support |
Performance Criteria: |
Identify workplace roles and responsibilities of scientific/technical personnel Identify typical tasks and calendar of events in work area Recognise and locate the equipment and resources required for everyday work Interpret work instructions correctly and seek clarification if necessary Follow work instructions to perform scientific/technical tasks safely and efficiently Maintain own work area, equipment and materials in a safe and organised manner according to enterprise policy and procedures |
Element: |
Work in accordance with workplace agreements and/or legislative requirements |
Performance Criteria: |
Locate key workplace information and apply it correctly Follow enterprise policy and procedures relating to employment, security, confidentiality and reporting lines Perform all work activities in accordance with relevant environmental management procedures, ncluding |
Element: |
Work within enterprise structure and culture |
Performance Criteria: |
Demonstrate broad knowledge of enterprise business ethics, goals, products and/or scientific/technical services Identify key enterprise sites and functions and their contribution to product range and quality |
Learning Outcomes
Have spent a period of time in a food industry workplace and so demonstrated achievement of the following outcomes
- Be able to work within an enterprise structure and culture
- Be able to work in accordance with work place agreements and/or legislative requirements
- Be able to provide scientific /technical support
- Be able to organise daily work eficiently
- Be able to identify own learning needs
- Accept responsibility for quality of own work
Details of Learning Activities
Information Sessions will be arranged throughout the year - times for these will be announced on Blackboard
Placement in food processing company for 5 to 10 days - usually during the student vacations or on consecutive mondays
Report (oral or written) - a short discussion of your experience while on work placement - to be given in class
Maintaining records - log book and assessment booklet need to be completed while you are on placement
Teaching Schedule
There are no formal timetabled classes but Information sessions will be held throughout the year as well as private interviews regarding placement - times of the information sessions will be announced on Blackboard. You will also be contacted by email
Completion of 5 - 10 days in a food processing workplace during vacation periods or on consecutive mondays
Verbal report to class when return from placement - time to be arranged
Learning Resources
Prescribed Texts
References
Other Resources
Overview of Assessment
Assessments for this course consist of:
-completion of 5 - 10 days in food processing work place or food laboratory
-completion of log book - signed off
-completion of assessment book - activities signed off by supervisor
Assessment Tasks
Assessment for unit will either be PX (pass ie competent), DNS (not complete) or N (not competent). In order to pass this unit the grade PX must be achieved
To achieve a PX , all of the following tasks must be completed satisfactorily
- 5 - 10 days in food processing company (5 full days minimum)
- Submission of a log book showing tasks for each of the days spent in the workplace. Must be signed off by supervisor
- Submission of completed assessment booklet with all questions answered in detail
Assessment Matrix
Other Information
The 50 hours allowed for this unit to be allocated as follows
Information sessions/ private interviews and reporting 6 hours
time organising placement ( contacting workplace/ oragnising equipment, travel arrangements etc ) 2 hours
time in industry work place 35 - 40 hours
time to complete asessment tasks 7 hours
Course Overview: Access Course Overview